Roasted Lamb Chop with Haricot Verts and Red Wine Sauce
Ingredients:
2 lamb chops, frenched
1 tablespoon olive oil
Salt and pepper to taste
1 bunch of haricot verts, trimmed
1 red bell pepper, sliced
1 shallot, minced
1 clove garlic, minced
1 cup red wine
1 cup beef broth
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
1 tablespoon butter
Instructions:
Preheat oven to 400°F (200°C).
Season lamb chops: Rub the lamb chops with olive oil, salt, and pepper.
Roast lamb: Place the lamb chops on a baking sheet and roast for 12-15 minutes, or until desired doneness. Let rest for 5 minutes before slicing.
Prepare vegetables: While the lamb is roasting, heat a large skillet over medium-high heat. Add the haricot verts and red bell pepper and cook until tender-crisp. Season with salt and pepper.
Make the sauce: In the same skillet, add the shallot and garlic. Cook until softened. Pour in the red wine and beef broth. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in the Dijon mustard, thyme, and butter.
Serve: Slice the roasted lamb chops and arrange on a serving platter. Top with the haricot verts and red bell pepper. Drizzle with the red wine sauce.
Note: For a richer sauce, you can reduce the cooking liquid further to thicken it. You can also add a splash of balsamic vinegar for a tangy flavor.
